Ingredients2 cloves garlic - peeled
2 red chillis
A knob of ginger - peeled
A bunch of fresh coriander
1 sachet coconut cream
500g chicken thigh or breast fillet chopped into large chunks
2 tablespoons of cream/natural yoghurt
MethodWhizz the garlic, chillies (deseeded if you want less heat), ginger, coriander, passata and coconut cream in a food processor.
Pour the mixture over chicken in a lidded casserole.
Bake in the oven at 180c for 1 hour.
Stir in the cream or natural yoghurt to taste.